Ingredients

For the cookies
300 g soft flour
100 g icing sugar
1/2 tablespoon(s) cinnamon, powder
1 teaspoon(s) vanilla extract
1 pinch salt
250 g butter, frozen
all-purpose flour, for the dough
For the glaze
2 egg whites, from medium eggs
1 pinch salt
480 g icing sugar, sieved
lemon juice, of 1 lemon
1 tablespoon(s) water
1/4 teaspoon(s) yellow food coloring paste
1/4 teaspoon(s) blue food coloring paste
1/4 teaspoon(s) orange food coloring paste
To serve
ice cream
cookies

Instructions

1.For the cookies
2.In a mixer’s bowl add the flour, the icing sugar, the cinnamon, the vanilla, the salt, and the butter cut into cubes.
3.Beat with the paddle attachment at medium speed, for 7-8 minutes, until the dough thickens.
4.Wrap in plastic wrap and refrigerate it for 1 hour to rest.
5.Preheat the oven to 180ο C (350ο F) set to fan.
6.Dust your working surface with the flour, place the dough on it, and dust with more flour.
7.With a rolling pin, roll out the dough until it is 0,5 cm thick and cut it with cookie cutters in summer patterns.
8.Transfer to baking pans lined with parchment paper and bake for 10-12 minutes.
9.Set them aside to cool.
10.For the glaze
11.In a mixer’s bowl add the egg whites, the salt, and beat with the whisk attachment at high speed, until there is a liquid meringue.
12.Add the icing sugar, the lemon juice, the water, and keep beating until there is a smooth, shiny, and liquid glaze.
13.Divide it among 4 bowls and leave one of them white, as it is. To one of the other three bowls add the yellow food coloring paste, the blue to the next, and the orange to the last one. Mix well and transfer to four pastry bags.
14.Decorate your cookies and serve with any ice cream you like and crushed cookies.

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